Recipes Breads Quick Breads Muffins and Biscuit Easy Raspberry-Lemon Muffins

Easy Raspberry-Lemon Muffins

Easy Raspberry-Lemon Muffins is rated 3.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12

You can top the muffin batter with a coarse sugar, such as Demerara or turbinado, before baking. Or sprinkle the batter with leftover streusel topping or chopped toasted nuts mixed with brown sugar.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 2 eggs
  • 2/3 cup firmly packed light brown sugar
  • 1 cup milk
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 1 Tbs. finely grated lemon zest
  • 1 cup fresh or frozen raspberries or blueberries

Directions:

Prepare the muffin pan
Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.

Mix the batter
In a large bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the milk, butter and lemon zest. Add the egg mixture to the flour mixture and, using a rubber spatula, stir until just evenly moistened. Gently fold in the raspberries until just evenly distributed.

Bake the muffins
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

Rated 5 out of 5 by from We liked them I made these for the first time this morning for a birthday breakfast and they came out great. I skipped the nutmeg that other reviews didn't like and added a few chocolate chips. They were very lemony, which surprised me as I used less zest than stated in the recipe. I used wholewheat pastry flout; I use that instead of white in almost everything and being a light color, no one notices. I'll be using this recipe again.
Date published: 2016-11-06
Rated 3 out of 5 by from Perfect for beginner bake I was excited these muffins at first and then was a little disappointed. I took advice from other reviewers and added a whole lemon zest but it was not enough! More lemon and sugar could have definitely been added. These muffins taste great with a little butter melted on top. Next time I will definitely be adding more lemon zest, some vanilla extract, and maybe some cane sugar on top.
Date published: 2012-10-22
Rated 3 out of 5 by from Taste like soap I was excited to try these muffins, but the combination of nutmeg and lemon was not pleasant to me. I do like how these aren't too sweet, and the recipe went together quite easily. The batter was fairly sticky, so a bit tough to get into the muffin tins without spills.
Date published: 2012-07-20
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